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Saturday, July 31, 2010

Peach and Raspberry Crumb Pie

Ever since learning that making your own basic pie crust is not only easy but tasty, I have not stopped making pies (and eating them). Especially with so many fruits being available from strawberries to peaches to raspberries to blueberries to cherries. I can't stop picking them up from the market!

This week's fruits of choice were peaches and raspberries. For the filling, I used a recipe from The Ultimate Cook Book, which I had for a few years now but was never inspired by until now. They have a section dedicated to fruit pies and you just mix and match the crust, filling, and topping. How amazing is that!

Because I was using my tart pan, I went with the crumb topping found in my BHG New Cook Book instead of a double crust. It only required brown sugar, flour, and butter.

Perfect combo of sweetness and tartness. Gotta see how many more of these I can squeeze into the oven (and my pants) before the end of summer!